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Green Cabbage with Bacon - (Makes 4 servings)

Ingredients:

2 teaspoons olive oil

4 slices bacon, chopped

1 head green cabbage, cored & cut into wedges

1 cup vegetable stock

Sea salt, to taste

1/2 teaspoon whole black peppercorns

1 teaspoon cayenne pepper

1 bay leaf

1.  Press the "Saute" button to heat up the Instant Pot.  Then, heat the olive oil and cook the bacon until it is nice and delicately browned.

2.  Add the remaining ingredients; gently stir to combine.

3.  Secure the lid.  Choose "Manual" mode and high pressure; cook for 3 minutes.  Once cooking is complete, use a quick pressure release; carefully remove the lid.  Serve warm and enjoy.

Creamed Spinach with Cheese - (Makes 4 servings)

Ingredients:

2 tablespoons butter, melted

1/2 cup scallions, chopped

2 cloves garlic, smashed

1 1/2 lbs. fresh spinach

1 cup vegetable broth

1 cup cream cheese, cubed

Seasoned salt & ground black pepper, to taste

1/2 teaspoon dried dill weed

1.  Press the "Saute" button to heat up the Instant Pot.  Then, melt the butter;  cook the scallions and garlic until tender and aromatic.

2.  Add the remaining ingredients and stir to combine well.

3.  Secure the lid.  Choose "Manual" mode and high pressure; cook for 2 minutes.  Once cooking is complete, use a quick pressure release; carefully remove the lid.

4.  Ladle into individual bowls and serve warm.

Turnip Greens with Sausage - (Makes 4 servings)

Ingredients:

2 teaspoons sesame oil

2 pork sausages, casing removed, sliced

2 garlic cloves, minced

1 medium-sized leek, chopped

1 lb. turnip greens

1 cup turkey bone stock

Sea salt & ground black pepper, to taste

1 bay leaf

1 tablespoon black sesame seeds

1.  Press the "Saute" button to heat up the Instant Pot.  Then, heat the sesame oil; cook the sausage until nice and delicately browned; set aside.

2.  Add the garlic and leeks; continue to cook in pan drippings for a minute or two.  Add the greens, stock, salt, black pepper, and bay leaf.

3.  Secure the lid.  Choose "Manual" mode and low pressure; cook for 3 minutes.  Once cooking is complete, use a quick pressure release; carefully remove the lid.

4.  Serve garnished with black sesame seeds.

Italian Pancetta & Cabbage Soup - (Makes 4 servings)

Ingredients:

1 tablespoon olive oil

2 oz. pancetta, finely diced

1/2 cup shallots, chopped

1 red bell pepper, deveined & sliced

1 green bell pepper, deveined & sliced

1 carrot, sliced

2 celery stalks with leaves, diced

2 cloves garlic

2 ripe Roma tomatoes, pureed

3/4 lb. green cabbage, cut into wedges

4 cups water

2 bouillon cubes

1 tablespoon Italian seasoning blend

1 cup baby spinach

1.  Press the "Saute" button to heat up the Instant Pot; heat the olive oil.  Once hot, cook pancetta until crisp, about 3 minutes; reserve.

2.  Cook the shallots, peppers, carrot, celery, and garlic until tender.

3.  Add tomatoes, cabbage, water, bouillon cubes, Italian seasoning blend;  Stir to combine.

4.  Secure the lid.  Choose "Manual" mode and low pressure; cook for 3 minutes.  Once cooking is complete, use a quick pressure release; carefully remove the lid.

5.  Lastly, add baby spinach, cover, and let it sit in the residual heat until it wilts.  Ladle into 4 soup bowls and top with the reserved pancetta.  Enjoy!

Vegetable Medley with Pork Sausage - (Makes 4 servings)

Ingredients:

2 tablespoons olive oil

2 garlic cloves, minced

1/2 cup scallions

2 pork sausages, casing removed, sliced

2 cups cauliflower, chopped into small florets

1/2 lb. button mushrooms, sliced

2 bell peppers, chopped

1 red chili pepper, chopped

2 cups turnip greens

Sea salt & ground black pepper, to taste

1 teaspoon cayenne pepper

2 bay leaves

1 cup water

1.  Press the "Saute" button to heat up the Instant Pot; heat the oil and sauté the garlic and scallions until aromatic, about 2 minutes.

2.  Add sausage and cook an additional 3 minutes or until it is no longer pink.  Stir in the remaining ingredients.

3.  Secure the lid.  Choose "Manual" mode and high pressure; cook for 5 minutes.  Once cooking is complete, use a quick pressure release; carefully remove the lid.  Serve.

Southern-Style Sausage Gumbo - (Makes 6 servings)

Ingredients:

2 tablespoons olive oil

2 lbs. Gyulai sausage links, sliced

1/2 cup leeks, chopped

3 cloves garlic, minced

1 stalk celery, diced

1/2 cup tomato puree

1 1/2 cup water

1 1/2 cups beef bone broth

1 tablespoon coconut aminos

Kosher salt, to taste

1/2 teaspoon black peppercorns, crushed

1/2 teaspoon caraway seeds

1 bay leaf

2 cups frozen okra, chopped

1.  Press the "Saute" button to heat up the Instant Pot; heat the oil and cook the sausage until no longer pink; reserve.

2.  Then sauté the leeks until translucent, about 2 minutes.  Add the garlic and cook an additional 30 seconds.

3.  Add the celery, tomato, water, broth, coconut amino, salt, pepper, caraway seeds, bay leaf, and okra.  Stir to combine.

4.  Secure the lid.  Choose "Manual" mode and low pressure; cook for 3 minutes.  Once cooking is complete, use a quick pressure release; carefully remove the lid.

5.  Ladle into individual bowls and serve warm.

Warm Eggplant & Chicken Bowl - (Makes 4 servings)

Ingredients:

1 tablespoon olive oil

1 leek, chopped

2 chicken breasts, diced

1 lb. eggplant, peeled & sliced

1 teaspoon garlic paste

1/2 teaspoon turmeric powder

1 teaspoon red pepper flakes

1 cup broth

1 cup tomatoes, pureed

Kosher salt & ground black pepper, to taste

1.  Press the "Saute" button to heat up the Instant Pot; heat the oil and cook the

2.  Add the chicken breasts; cook for 3 to 4 minutes or until they are no longer pink.  Then, add the remaining ingredients; stir to combine well.

3.  Secure the lid.  Choose "Poultry" mode and high pressure; cook for 5 minutes.  Once cooking is complete, use a natural pressure release; carefully remove the lid.

4.  Divide your dish among serving bowls and serve warm.

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